Ingredients
3 4 lb. chickens, cut up
1/2 cup veg. oil
2 lb sliced okra
1/2 cup flour
1 gal water
1 3 oz. kosher smoked sausage
1 lb chicken gizzards, cut up
2 med onion, chopped
1/4 bell pepper, chopped
1 whole bulb garlic, chopped
2 tbsp chopped parsley
1 tbsp sugar
1 6 oz. cn. tomato paste
3 large tomatoes or >>>>
1 can whole tomatoes (16 oz.)
2 bay leaves
1 pinch thyme
1 tbsp gumbo file'
1 salt & pepper to taste
Directions
Brown chicken pieces in some of the oil; remove from pot. Brown okra
and remove from pot. Add rmainder of oil and flour, stirring
constantly untill roux is a rich brown.
Add okra and water to roux, blending well. Add chicken, sausage,
gizzards, and remaining ingredients except file'. Salt and pepper to
taste. Cook for 1 1/2 to 2 hrs.
Stir in file' during the last 1/2 hr. of cooking. Serve with hot
cooked rice in soup bowls.
Servings: 12 servings
Chicken Okra Gumbo With Sausage Recipe brought to you by Recipe Ideas
Categories: Chicken; Gumbo; Meat; Poultry; Sausage
The History of Recipes
Written recipes as an idea can be observed far back into antiquity, certainly as far back into history as pharonic Egypt, and possibly even further. Having said that, in the main part, these ancient records were just very basic hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to historians is a collection of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Closer to modern times, we have a couple of books which were published in the 14th Century : one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian food that appears on menues today, but rather recipes for the types of meals cooked for the nobility of that time. During the succeeding few centuries, the rich families of Europe strove to lay on the most extravagent meals, and as a consequence, cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the 1800s that haute cuisine and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and publishing recipes common in their social group. Like it or not, the introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chicken Okra Gumbo With Sausage recipe.
